This recipe has been tested in a 6 quart Instant Pot. If yours is a different size scale the recipe up or down accordingly.

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  Set the Instant Pot to sauté and add 1 tablespoon of the olive oil (or use a few tablespoons of water instead if you prefer cooking oil free). Add the mushroom slices and cook until they have a good golden color all over. Then remove to a plate or a bowl and set aside.  
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  Add the remaining oil (or more water), and sauté the onions until golden. It's important to get a good color on them. Once golden, turn off the Instant Pot and immediately add the garlic. Stir it in and allow to cook in the residual heat.  
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  Add the potatoes, carrots, wine, soy sauce, stock, sugar, and seasonings then give it all a good stir. Really scrape into the bottom to get the brown mushroomy residue off. 
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  If using fresh herbs place them on top, put the lid on the Instant Pot and seal it, then set it to Manual (Pressure Cook on newer models), High Pressure for 15 mins.  
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  Leave the pressure to release naturally. While waiting make a slurry with the flour. Add water to it gradually to make a lump-free pourable mixture.
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  Once the pressure has released turn off the Instant Pot, remove the lid, scoop out the herbs, and discard.
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  Turn the Instant Pot to "sauté" and pour in the slurry, stirring immediately to incorporate. Then add the mushrooms back in and stir gently again. The potatoes will be soft and might break a little but that's ok. They taste at their best when soft like that in this recipe. Give it a couple of minutes for the gravy to thicken a bit and the mushrooms to warm through then serve.